Creamy coconut, red pepper and parsnip soup

Welcome, regular readers and potluckers alike, to the 3rd Virtual Vegan Potluck.

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I eat soup probably 4 or 5 times a week in the normal run of things, and I like making it because it’s easy, quick and nourishing.

Although all the soup I make is vegetarian, most of it is also vegan. One of the many wonderful things about soup is that if you stick to a few simple ingredients it’s very hard to mess it up.

I first made this soup without the coconut milk and it was nice and tangy, but quite acidic. The addition of coconut milk balances out the acidity and adds a wonderfully creamy dimension.

Ingredients:

1 can of coconut milk

1 small brown onion, peeled and chopped

1 tablespoon of grated root ginger

2 red peppers (capsicum), chopped

2 parsnips, peeled and chopped

3/4 of a pint (400 ml) of vegetable stock

Freshly ground black pepper to taste

1. Throw the vegetables into a pan with the grated ginger, can of coconut milk and vegetable stock.

2. Bring to the boil and simmer for 20 minutes or until the vegetables are tender.

3. Liquidise with a stick blender or in a liquidiser.

4. Add black pepper to taste.

For lots more vegan deliciousness, be sure to check out some of the other participants (there are more than 170 this time round!).

A full list of bloggers with the category of dish they’ve brought to the potluck (you might be tempted to go straight to puddings, and who can blame you?) can be found here.

To visit Veganishy, the blog before mine in the potluck chain and the last in the list of side dishes, please click on the button below:

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To visit Sweetveg, the next soup in the line-up, please click on the button below:

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H a p p y   N o s h i n g !

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66 thoughts on “Creamy coconut, red pepper and parsnip soup

      • I must give you an addiction warning then! Can’t wait to try this soup, especially now the weather has turned cold. LOL it’s probably like your summer, but we are not very tough over here in the tropical climes 🙂

        • I wouldn’t be at all surprised if your cold weather was warmer than our warm weather. It’s 10 degrees C here today and we’re on our way into summer, apparently. I can imagine getting addicted to that coconut ice, I’ll have to pace myself.

  1. I will have to try this. My husband loves anything with parsnips, and my son loves creamy purees so this will definitely go over well in my home. I love the idea of this soup.

  2. Oh if only you’d posted this when I was searching around for things to do with my overglut of parsnips! Sounds gorgeous. I’m a soup fiend too – particularly fond of the yellow split pea with copious amounts of garlic…

    • An overglut of parsnips sounds wonderful, although too much of one thing at once can be problematic. You can use them in baking as well as cooking, I believe, although I haven’t done it myself. I think soups are key to the good health of the nation.

    • I can heartily recommend them, they’re a splendid vegetable. You don’t actually taste them much in this soup because the red pepper is such a strong flavour, but you could always put another parsnip in to parsnip it up a bit.

  3. This sounds absolutely delicious! It’s like you made a Thai-ish curry and then blended it into a soup. Yum. My immersion blender totally broke and died, but I plan to get another one someday… I would love to try making this! 🙂

  4. coming into winter here in Aus, always looking for something more exciting than the usual pumpkin number, I think this might be it! thanks for sharing

  5. A very lovely, soothing & warming tasty soup! I love parsnips a lot & they are going out of season soon,..So thanks for this tasty soup recipe! 🙂 You have a cool blog over here! 🙂

  6. Is there any soup left?! I finally got here. 🙂
    This looks totally scrumptious, Lorna. I am a big fan of coconut milk and fresh ginger. And red peppers.
    Such a lovely bowl too. Soup is all the more delicious when served in a pretty bowl. 🙂

    • Thanks Ally, I’m nowhere near working my way through all the potluck, it’s so big this time! Food does taste better when you use nice crockery, doesn’t it? Same with tea out of fine china teacups. 🙂

  7. One if my favourite ways to enjoy a carrot or pumpkin soup indeed. Sometimes I like a little red curry paste in there too. Perfect (as it’s) definitely soup weather now in the Southern Hemisphere! 😉

    • Mmmm, red curry paste would be a nice addition. I hope you’re enjoying cosying up with some warming soups. We’re still appreciating them here too, despite it being apparently well into spring. The weather has been freezing – frost this morning!

    • Thank you, it is very easy to make, which is a big plus point for me, too. I like meals where you bung all the ingredients in at once, and the fewer there are the easier it is. Sometimes simple is best. Enjoy your soups!

    • Thank you, coconut really is a most versatile ingredient, isn’t it? And if you like it, as you obviously do and I certainly do, you can stick it in all sorts of things, sweet or savoury. 🙂

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